Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

"Impressive to look at, the dessert with surely please cheesecake and chocolate lovers alike!" From Great American Home Baking

Ingredients Nutrition

  • Crust

  • 2 cups chocolate wafer crumbs
  • 5 tablespoons melted butter
  • Filling

  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 5 large eggs
  • 2 ounces semisweet chocolate, melted
  • Frosting

  • 6 ounces semisweet chocolate, melted
  • 12 cup sour cream


  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended.
  2. Press into a 9 inch springform pan.
  3. Preheat oven to 300.
  4. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
  5. Spoon half of cream cheese mixture into crust.
  6. Stir chocolate into remaining cream cheese mixture until well blended.
  7. Drizzle over batter in crust to make swirls.
  8. Bake cheesecake for 50 minutes.
  9. Transfer pan to a wire rack.
  10. Cool completely.
  11. Transfer cheesecake to a serving plater, cover with plastic wrap, and chill for 2 hours.
  12. Uncover cheesecake; carefully remove the side of pan.
  13. To prepare frosting, in a small bowl, mix together chocolate and sour cream.
  14. Spread over cheesecake.
  15. Chill briefly until frosting is set.


Most Helpful

This is one of our favorite cheesecakes! I was just going to post it, but I'm glad to see that someone already has it listed. We make it exactly as stated, except mix the eggs in one at a time which gives it a better texture. Also, we use chocolate graham crackers instead of wafers for the crust. Thanks for posting!

noway November 11, 2009

This is a most yummy cheesecake. I baked it this evening, my home smelt as delicious as a bakery does, and I am beaming because it came out simply fantastic! I made a few changes here and there in the recipe which are as follows: Instead of 5 eggs, I used 3 eggs. Next, I used 2 tsps. of vanilla essence{an ingredient which was not mentioned here}. I also used 4 tbsps. of Coco Cola{I was desperate to use Coke in a cake since a few}, 3 tbsps. of Nestle's Coffee-mate coffee creamer{Lite} and 3 tbsps. of Nestle cream{another ingredient not mentioned here. I used this one because I just had to put it somewhere today or it would get bad as it was going to be expiring tomorrow}. Instead of semi-sweet chocolate which is pretty hard to get here, I used 1/2 cup of Cadbury's Drinking Chocolate Powder and 1/2 cup of Cadbury's Cocoa Powder. As for the chocolate wafer crumbs, I used 200 gms. of Hazelnut Flavoured Cream Wafer crumbs. I baked the cheesecake in a pre-heated oven for 50 minutes at 150C. I then baked it at 180C for 10 minutes 80 seconds. Thereafter, I allowed it to sit in the oven for 15 minutes and then took it out. I let it cool completely and then inverted it onto the serving platter and frosted it. I used a chocolate glaze for frosting it made with confectioner's sugar and cocoa powder{using a little milk and some butter to give it some consistency}. This was an incredible cake and my family & I thank you for sharing the recipe.

Charishma_Ramchandani February 17, 2005

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